Aesthetics Aside

Salmon is chock full of omega-3 fatty acids. Offhand, I don't know of another food with a higher omega-3 density, although sardines and herring come close. (If I find that food, I'll be sure to post about it.) The benefits of omega-3 are something I've posted a little about here, and am sure to revisit. So, I want to eat salmon, Dr. Weil wants me to eat salmon, the fish industry wants me to eat salmon, and given the elevation in mood that omega-3s are known to produce, I'm sure people around me want me to eat salmon. Boy, I'm sure lucky I like salmon.

But where I live most of the fresh salmon available is farmed. You can page down to my SalmoFan to know what I think of that. Even when I find wild salmon, the cost is $16.99/lb, which is prohibitive for me to be serving 3 times a week - the going recommendation.

Last week I bought some canned salmon. It was $3.98 for a 14.75 oz can, about $4.30/lb. Bumble Bee's description read "Wild Alaska Sockeye Red Salmon", and the ingredients were just salmon and salt, no preservatives, flavorings, colorings, etc. As I peered over my glasses to inspect the label for derogatory fine print, I saw "1.0 gm omega-3 fatty acids per serving", which sealed the deal for me. The content of omega-3 in 2.2 oz of Bumble Bee canned salmon is giving my fish oil supplements a run for their money.



Witness above the aesthetics of my canned salmon, bones and skin intact. I'm still trying to figure how to serve this. It turns to mush when mixed a la tuna salad. Since it's already cooked, reheating, well, leaves something to be desired (desire). I have eaten it cold on toast with scrambled eggs, which wasn't that bad. I think I need a little help. Any ideas?